Blueberry Crepes (Diabetic) - cooking recipe

Ingredients

12 crepes, ready made
2 tablespoons cornstarch
2 tablespoons Splenda granular
1 dash salt
1 cup skim milk
1 tablespoon lemon juice
2 teaspoons vanilla extract
2 cups fresh blueberries, rinsed
1 cup reduced-calorie whipped topping

Preparation

Reserve crepes.
Combine cornstarch, sugar replacement, salt, milk, lemon juice and vanilla in saucepan.
Cook and stir over medium heat until slightly thickened; remove from heat.
Crush 1 cup of the blueberries and add to cream mixture.
Return to heat, and cook and stir until thickened.
Cool.
Fold in remaining blueberries.
Divide evenly between crepes, and fold or roll the crepes.
Top each with heaping 1 tablespoon topping.
Exchange 1 serving: 1/2 bread 1/2 fat.